Red Velvet Marble Cupcakes
Ingredients
For the Marble Cupcake Batter:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) buttermilk
1 tsp white vinegar
2 tbsp cocoa powder
1 tbsp red food coloring
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract
For the Red Velvet Drizzle:
¼ cup (60ml) raspberry sauce or red velvet syrup
Preparation
Step 1: Prepare the Batter
Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding buttermilk and dry ingredients, starting and ending with dry ingredients. Mix until just combined.
Step 2: Create the Red Velvet Swirl
In a small bowl, mix cocoa powder, red food coloring, and vinegar to form a paste.
Take half of the vanilla batter and mix it with the red velvet paste.
Drop spoonfuls of both batters into the cupcake liners, alternating colors.
Use a toothpick or skewer to gently swirl the batters together for a marble effect.
Step 3: Bake the Cupcakes
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool completely before frosting.
Step 4: Make the Frosting
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar, one cup at a time, then mix in vanilla extract.
Pipe the frosting onto cooled cupcakes using a star tip.
Step 5: Add the Drizzle
Drizzle raspberry sauce or red velvet syrup over the frosting for a beautiful finish.